In a medium pot over low-medium heat, combine rhubarb, strawberries, butter, sugar and salt. Cook for about ten minutes, until rhubarb has softened, stirring constantly. Add tapioca flour, lemon zest and juice. Stir, reduce heat to low and allow to simmer for an additional 5 minutes. Remove from heat.

While the strawberry rhubarb compote is cooling, in your stand mixer {or using an electric mixer}, add cream to a bowl and begin mixing. Once you have reached soft peaks, add confectioners sugar and vanilla. Mix for about 30 seconds. Add lemon curd and continue mixing until whipped cream has formed.